These little sprats and pickles tea sandwiches also called canapes are sure to be a hit at your next party. They are very inexpensive to make and can be easily doubled for a bigger crowd. This sprats recipe is quick and easy to make, with few very simple ingredients. Combing pickles and canned smoked sprats is a flavor experience you won’t soon forget!
Preheat the oven to a 350°F (177°C). Slice 1 long baguette into 1/2 inch thick slices and single layer them on the prepared baking sheet. Butter slices with melted butter. Toast slices for 5-8 minutes (or to desired crunch).
Thinly slice pickles (about 2mm thick). If the pickles you are using too juice, tap with paper towel to remove excess liquid.
Place a paper towel onto a plate or cutting board. Spread smoked sprats in a single layer on the prepared plate with towel. Tap to soak the sprats with a clean paper towel to remove the excess oil. Remove the tails from sprats with a knife.
Using a dull knife, spread mayo onto each baguette slice. Top with pickles, sprats and garnish with fresh herbs. If stacking, put plastic food wrap between the layers so that the bread of top layer does not get soggy. They are their best when served right away, or cover with food wrap completely and refrigerate until ready to serve.
Notes
Make-Ahead: If you would like to prep these sandwiches ahead, feel free to slice the pickles and take out the sprats onto paper towel a day in advance. Cover with plastic food wrap so they don’t dry out. However, assemble canapes on the day of the event to prevent them from getting soggy. They are their best when prepared right before serving.